Pasta Fagioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons Extra Virgin Olive Oil, plus more for serving
4-oz Pancetta, diced
1 medium Yellow Onion, finely diced
2 medium Carrots, finely diced
I use one Apple and one Pear. Diced. Will not alter the taste, but will give it a POP. trust me on this.
2 cloves Garlic, minced
1/2 cup White Wine
2 tablespoons Butter
6 cups Chicken Stock- Homemade or Store Bought
1 teaspoon Salt
1/4 teaspoon Freshly Ground Black Pepper
1 (14.5-oz) can Cannelloni Beans
1 can Chopped Marano Tomatoes, with their juices- I use my hands
2 Bay leaves
1 tablespoon Minced Fresh Rosemary
3/4 cup Dried Pasta, Ditalini (whole wheat is fine)- *SEE NOTE
1/3 cup Freshly Grated Parmigiano-Reggiano, plus more for serving
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Directions: |
Directions:Heat the 2 tablespoons of olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrot, celery, apple, and pear and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't stick to the bottom of the pan and burn.
Add the wine and butter cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, tomatoes, bay leaves and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, 15-30 minutes.
Fish out and discard the bay leaves.
Remove the soup from heat and stir in the Parmigiano- Reggiano. If the soup seems too thick, gradually add more stock and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get).
Season to taste with salt and pepper. Ladle the soup into bowls. Drizzle each portion with a touch of extra-virgin olive oil and sprinkle with more cheese, if desired.
Note: This soup is best served immediately; as it sits, the pasta and beans soak up the broth. If the soup gets too thick, you can thin it with a bit of broth or water.
Serves 4-6 depending on bowl size |
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Personal
Notes: |
Personal
Notes: I cook my pasta separately, and add it to the bowl, just before adding the soup.
I don't let the pasta cook in the soup, because it then absorbs the liquid and gets pasty.
Enjoy!!
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